| dried black mushrooms | 3 whole |
| dried “tree ear” mushrooms | 2 whole or 1/3 c shredded |
| dried tiger lily buds | 20 whole |
| water | 1/2 c |
| tofu | 2 pads (optional) |
| lean pork | 1/4 lb |
| soy sauce | 2 t |
| light soy sauce | 1 T, or to taste |
| rice vinegar | 5 T |
| peanut oil | 1 T |
| bamboo shoots | 1/4 c |
| chicken stock | 5 c |
| cornstarch | 2 T |
| egg | 1 whole (optional) |
| salt | to taste |
| white pepper | 1/2 t, or to taste |
| hot chili sesame oil | 1 T |
| scallion | 2 T chopped white and |
| green parts (optional) | |
| cilantro | 1 T chopped (optional) |
Dried black mushrooms, “tree ear” mushrooms (black tree fungus also called “cloud ear” mushrooms) and tiger lily buds can be found in Chinese groceries. Chinese black vinegar or 4 T of distilled vinegar may be used instead of rice vinegar. The cilantro, coriander leaves, must be fresh.
Cut the pork into thin strips and marinate in the dark soy sauce. Bring 1/4 cup water to a full boil in a small sauce pot. Quickly rinse the mushrooms in cold water and add them and the tiger lily buds to the boiling water. Cover the pot tightly, remove it from the heat and let it stand for about 30 minutes. Cut off the woody tips and stems of the softened mushrooms and tiger lily buds. Slice the mushrooms into thin strips. Cut the tiger lily buds to about 2 inches and then slice them along their length. Add the soaking liquid to the chicken stock and bring it to a simmer in a large pot. Cut the tofu and the bamboo shoots into strips. Strongly heat a wok or skillet, and when it is hot, add the peanut oil then stir fry the pork. When the pork has begun to brown, add the mushrooms, tiger lily buds and bamboo shoots and cook for one minute. Add the stir fry, the vinegar and the light soy sauce to the chicken stock, bring it to a boil then lower to a simmer and add the tofu. Suspend the cornstarch in 1/4 cup water then add it to the simmering pot and stir until the soup thickens and clears. Add salt and pepper to taste. Beat the egg. Remove the pot from the heat, stir in the beaten egg, the sesame oil and the scallion. Sprinkle with the chopped coriander leaves immediately before serving.
This was adapted from recipes which appeared in The Chinese Cookbook by Craig Claiborne and Virginia Lee, J. P. Lippincott Company, 1972, and in the San Francisco Chronicle on 24 October 1984.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–4.
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